Chili and Cornbread Casserole

Cook beef in a large skillet over medium high heat until no longer pink, drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup of Evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

Combine cornbread mix, remaining CARNATION Light Evaporated milk, eggs, green chili peppers and 1 cup shredded cheese in medium bowl, stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining ½ cup cheese.

Bake in preheated oven at 350°F (180°C) for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.